[www.keralites.net] A Recipe For Today

 

 

ANGEL PINEAPPLE
COCONUT CAKE

 

 

1 (16oz) Betty Crocker Angel Food cake mix 
(must be Betty Crocker)

1 (20 oz) can crushed pineapple in 100% pineapple juice

1-1/2 cups angel flake coconut, divided

1 teaspoon almond extract – optional 

1 (8oz) container Cool Whip, thawed

 

Heat oven 350°

 

In a large mixing bowl place cake mix, pineapple, 1 cup coconut and almond extract. With a wire whisk by hand, mix together until foamy about 1 minute. Pour into un-greased 13x9-inch baking dish. Bake 30 minutes. Remove from oven and allow cooling about 3 minutes and then turn upside down on rack to cool completely. Spread Cool Whip onto cooled cake. In a small skillet on medium heat, toast remaining 1/2cup coconut, cool and then sprinkle on top of Cool Whip.

   

Turning the cake upside down to cool, 
prevents the cake from falling  - results a perfect cake!
NOTE: 
Do not go by the directions on the box of cake mix. 
Use direction in this recipe ONLY!

 

Linda

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